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Pineapple Punch

To make a fascinating violet-tinted punch of delicate flavor, put one cup of grated pineapple with one pint of water, cook for fifteen minutes. Strain through cheesecloth, pressing out all the juice.

Add one pint of water and two cups of sugar, which have been boiled ten minutes, half a cup of freshly made tea, the juice of three oranges and three lemons, one cup of grape juice and two and one-half quarts of water. Put in a punch bowl with a large lump of ice. Serve perfectly chilled in sherbet glasses.- Anne Warner.